Here she is - the queen of the fields! Fragrant, hot, salted - boiled corn. I propose to experiment and bake corn in the oven. It turns out it is much tastier, besides, you can additionally use a lot of spices and herbs.
Recipe content:
- Helpful tips for choosing and preparing corn
- Ingredients
- Step by step cooking
- Video recipe
Corn is the most popular summer dish, which can be attributed to both a full dinner and a dessert. It is loved by many - both children and adults, juicy, aromatic and tasty. Another undoubted plus lies in the huge benefits of the vegetable: corn contains many vitamins such as C, D, K, PP and group B. It is also rich in magnesium, potassium, iron, phosphorus, copper, glutamic acid and other useful substances.
Since ancient times, corn has been used in folk medicine for the treatment of various diseases: gout, kidney, liver, cardiovascular system and metabolic restoration. With its regular use, it improves memory and the body is cleansed of harmful toxins and substances.
Helpful tips for choosing and preparing corn
- In order for corn to be tasty, it must first of all be chosen correctly. For this, it is advisable to use young ears with light yellow or milky white grains, which should be slightly soft, while elastic.
- As practice shows, corn is bright yellow in color, it turns out to be coarser and tougher.
- Ripe corn from dairy corn can be distinguished by the following feature. The grains are not round and dimpled, they are a ripe ear. It is advisable not to use it for baking and cooking.
- Leaves on the cobs are also important. Outwardly, they should look fresh, snug against the ears, not yellow and dry.
- You should not buy corn without leaves. This may indicate that the fruit was treated with pesticides, which led to leaf curling. Therefore, they were cut off before the sale.
- Before baking from the cobs, you need to cut off the top rotten rows of grains, if any.
- You can determine the readiness of the corn by tasting one grain.
- Caloric content per 100 g - 110 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Corn - 3 pcs.
- Butter - 50 g
- Garlic - 2-3 cloves
- Salt - 0.5 tsp or to taste
- Ground black pepper - 1/4 tsp or to taste
- Ground paprika - a pinch
- Ground nutmeg - pinch
- Ground nutmeg - pinch
- Hops-suneli seasoning - 1/4 tsp
- Food foil and parchment paper - for baking
Cooking corn in the oven
1. Remove the butter from the refrigerator beforehand so that it reaches room temperature. After that, cut it into pieces and place it in a deep container. Peel the garlic, wash and squeeze through a press into a dish with oil.
2. Add salt and ground pepper to the butter.
3. Put in all the spices.
4. Mix food well. Here you can also add dill, basil, rammarine, honey, soy sauce and other spices and spices to taste.
5. Now prepare the parchment paper to size. Place the head of cabbage on it and brush generously with the oil mixture.
6. Wrap the ear first in parchment paper and then in baking foil. Because if you simply wrap corn in foil, it can stick to the fruit, but this will not happen with parchment. The foil itself helps the cob to cook better and faster. concentrates and stores warmth inside itself for a long time.
7. Heat the oven to 200 degrees and send the corn to bake for 45-50 minutes. If you do not plan to use it right away, then you should not unfold it from foil. It will keep warm for a long time, and the ear will not have time to cool down before you use it. If you still have corn, you can reheat it in the oven the next day, or by removing the foil in the microwave.
See also the video recipe on how to cook baked corn with spiced butter in foil.
